Vegetarian Chili Con Carne

Ingredients

• 400 g soy mince (soy strips, soy granules, soy ground meat)
• 500 ml vegetable broth
• 500 g onions
• 4 tbsp oil
• 500 g peeled tomatoes (canned; drained weight)
• 2 red chili peppers
• 2 Garlic cloves
• 500 g kidney beans (canned; drained weight)
• 2 tsp cumin
• Salt
• Pepper
• 3 scallions
• 1 bunch fresh cilantro
• 200 g crème fraîche

Instructions

1. 1.

   Pour hot vegetable broth over the soy mince and let it soak for 10–15 minutes. Peel and finely dice the onions. Heat oil in a large pot, sauté the onions until translucent, then add the soy mince and cook until all liquid has evaporated. Add the tomatoes.

2. 2.

   Wash, deseed, and finely dice the chili peppers; peel and finely chop the garlic. Rinse the beans in a sieve, drain them, then add them with the chili and garlic to the pot. Cover and simmer for 30 minutes, seasoning with cumin, salt, and pepper.

3. 3.

   Wash the scallions, trim the green parts, slice into thin rings, and stir them in. Wash the cilantro, shake dry, finely chop it, and mix it with the crème fraîche before spooning over the finished chili. Serve the vegetarian chili con carne.